Grilling season has arrived, and not a moment too soon. Use these recipes to enjoy a complete cookout including sides, sauce and dessert. For added convenience, you can even make all the side dishes the day before.
This delicious grilling recipe is guaranteed to wake up your tastebuds. And wait until you taste the sauce.
Photo by Gwénaël Le Vot
GRILLED TRI TIP STEAK WITH COFFEE SPICE RUB
SERVES 4–6
The tri tip is a very affordable tender cut of sirloin steak/roast and is great for feeding a crowd! Prep and marinate the night before for the best flavor. Grill outside or prepare indoors on a grill pan and finish in the oven. This steak pairs well with the smoky flavors of this month’s barbecue sauce.
Rub
1 tablespoon kosher salt
½ tablespoon fresh ground black pepper
½ tablespoon paprika
½ tablespoon dried Italian seasoning
¼ tablespoon crushed red pepper
1 tablespoon finely ground coffee, optional
1 tablespoon brown sugar, optional
1 teaspoon ground cloves, optional
2 pounds tri tip steak/roast, trimmed of silverskin and excess fat
Combine all ingredients, except steak, in a small jar or bowl. Use the rub to generously season the steak all over; cover tightly and refrigerate overnight. Remove from refrigerator 1 hour before grilling.
Heat outdoor grill to high temperature. Sear steak on one side 6–8 minutes; flip and sear 8–10 minutes on other side. Lower temperature to medium-high; flip once more and move steak to cooler part of grill and cook until temperature on an instant-read thermometer—in the thickest part of the steak—reaches 130 degrees (for medium-rare). During the last 10 minutes of cooking, brush steak generously with barbecue sauce. Remove steak from grill and tent with foil; let rest 10–15 minutes. Slice steak against the grain and arrange on a serving platter. Pass additional sauce if desired.
Homemade Plentiful Barbecue Sauce
MAKES 3–4 CUPS
Made with staple ingredients found in most Southern pantries, this basic barbecue sauce works with chicken, pork, beef, seafood, baked beans and more. Even over hamburgers and fries. Yum!
2 cups ketchup
½ cup water
½ cup bourbon
½ cup apple cider vinegar
5 tablespoons dark brown sugar
5 tablespoons sugar
½ tablespoon fresh ground pepper
1 teaspoon onion powder
1 teaspoon garlic powder
½ tablespoon dry mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon crushed red pepper flakes or 1 teaspoon Sriracha
1 tablespoon chili powder
2 tablespoons honey or molasses
In a large stockpot or Dutch oven, combine all ingredients. Bring to a boil; reduce heat to a simmer. Cook uncovered, stirring frequently, for 60–75 minutes until thickened. Let cool completely and pour into a (or two) sterilized jar. Affix date and monitor often.
Twisted Deviled Eggs
Deviled Eggs Overhead on Tray and Colorful Placemat Horiz
Everything Southern we love, packed into one neat little appetizer.
Photo by Karen Hermann
MAKES 12
Make many—these won’t last long.
6 large eggs, hard-boiled
4 ounces sharp cheddar cheese
2 tablespoons mayonnaise
1 tablespoon Creole mustard
1 tablespoon sweet pickle relish
Kosher salt
Fresh ground black pepper
2 tablespoons chopped pimento
2 bacon slices, cooked crisp and crumbled
1/8 teaspoon hot sauce
Chopped chives, for garnish
Paprika, for garnish
Halve eggs and carefully scoop out yolks into a medium bowl. Place whites on a deviled egg serving tray. Using a fork or potato masher, break up yolks into fine smooth pieces. Add cheese, mayonnaise, mustard, relish, salt, pepper, pimento, half of bacon, and hot sauce. Put into a piping bag or quart-size zip-close bag—one corner snipped off and fitted with a piping tip—and fill whites. Garnish with chives and sprinkle with paprika and remaining crumbled bacon. Refrigerate until ready to serve. Remove 30 minutes before serving.
No-Mayo Herb Potato Salad
No need to worry about the summer heat with this carefree potato salad. Serve cold or room temperature.
Photo by Sharri Wolfgang
SERVES 8
Make ahead. It tastes even better the second day.
2 pounds whole mini potatoes (or small red new potatoes, quartered)
½ red bell pepper, finely chopped, optional
½ small red onion, quartered and sliced or chopped
1 large clove garlic, minced
2 tablespoons Dijon mustard
1 tablespoon honey
¼ cup white wine or champagne vinegar
¼ cup extra virgin olive oil
Sea salt
Fresh ground black pepper
Pinch red pepper flakes
1 tablespoon capers, optional
2 tablespoons chopped parsley
2 tablespoons chopped dill
2–3 scallions (green part) thinly sliced, for garnish
In a large pot with enough water to cover (or a double boiler/steamer), over medium-high heat, boil potatoes until fork tender. Drain and pat dry. Allow to cool enough to handle. Place potatoes in a large bowl along with bell pepper, onions and garlic. Set aside.
In a small bowl, whisk together the mustard, honey, vinegar, oil, salt, pepper and pepper flakes to make a vinaigrette. Lightly toss the potatoes and one-half vinaigrette together until all ingredients are evenly combined. Taste and adjust salt. Add capers, parsley and dill, and lightly toss again. Place into a serving bowl and garnish with scallions. Save remaining vinaigrette for tossing later—as potatoes have a tendency to absorb liquid. Serve room temperature or cold. Refrigerate leftovers in a sealed container up to three days.
Chef Belinda’s tips and techniques
Potatoes and salt. Potatoes have a tendency to absorb salt. In preparing any potato dish, you may want to increase the amount of salt called for in the recipe—after tasting and verifying, of course. Likewise, adding potatoes can remove salt if you overdo it when cooking soups, sauces and stews. Just add a few potatoes, quartered, for 20–25 minutes to absorb the excess salt. Discard the potatoes, or serve them on the side as an appetizer, sprinkled with some freshly chopped herbs. Waste not, want not.
Think small. Making potato salad just got easier. Whole mini potatoes—about the size of large olives—are available in red, white and purple varieties in the produce section of major supermarket chains. They are perfectly suited to potato salad and do not require any peeling, slicing or chopping.
Easy Peach Hand Pies
The sweet taste of a South Carolina summer in a portable dessert.
Photo by Iuliia Nedrygailova
MAKES 8
These individual pies are not only good but versatile too! They are easy to pack and travel well.
2 pounds fresh ripe peaches, peeled, pitted and sliced
½ cup sugar
1 teaspoon cinnamon
Pinch kosher salt
1 tablespoon cornstarch
1 tablespoon unsalted butter
2 packages 2-crust pie dough (store-bought)
1 large egg, beaten
¼ cup heavy cream or milk (more if needed)
2–3 tablespoons extra-fine sugar
Preheat oven to 375 F. Line two half-sheet or jelly roll pans with parchment paper. Set aside. In a medium, heavy-bottom saucepan, combine peaches, sugar, cinnamon, salt, cornstarch and butter; cook over medium heat until thickened, about 15 minutes. Remove from heat and let cool.
On a clean, lightly floured surface, unroll pie dough (4 rounds) and cut each round in half—making 8 half-moon pieces. In a small bowl, whisk the egg with 1 tablespoon water. Divide the filling between the 8 dough pieces—placing the filling on one side of the dough piece (this allows for folding the empty side over the side with the mixture), leaving a ½-inch space around the cut edges. Using a pastry brush, brush the edges with the egg mixture. Fold the empty dough over the filled dough side, and using a fork, crimp the edges. Use the fork to poke a few holes in the top to allow steam to escape while baking. Place little pies onto the sheet pan. Brush lightly with cream/milk and sprinkle with sugar. Bake in preheated oven for 20–25 minutes or until golden brown.
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What’s cooking at SCLiving.coop
Grill like a pro—Let Chef Belinda show you how to cook restaurant-style steaks indoors. Watch the video and learn the secret to perfect grill marks.